Practical work 9c

Cereals and
Dried Vegetable
Forms of Consumption forms – Cereals
1. shelled beans
2. flakes (rolled grains)
3. expanded products (detonated grains)
4. Whole meal flour (flour with bran, husks)
5. Intermediate flour (flour with coarse particles)
6. White flour (flour with fine particles)
7. bakery products
8. pasta
9. biscuits, etc.
 Cereals and dried vegetables - general

CEREALS ARE THE MAIN COMPONENTS OF THE DIET!!!

Cereals (wheat, oats, rice, rye, barley, millet, corn) are important
nutritional sources.

The nutritional value of cereals depends on degree of refinement

during grinding.

DRIED VEGETABLES are represented by different varieties of dry beans,

peas, chickpeas, soybeans, lentils
 Cereals and cereal derivatives - nutritional value

The main nutrients contained in cereals:

• digestible polysaccharides (starch)
• non-digestible polysaccharides (dietary fibers)
• minerals (especially iron and phosphorus)
• vitamins from the B complex (thiamine – vit. B1, nicotinic acid – vit.
B3)
• vitamin E
• proteins – present in a relatively low amount compared to foods rich
in proteins – e.g. the meat.
Cereals and cereal derivatives - nutritional value

●digestible carbohydrates are represented by 95-98%

starch and the rest by mono- and disaccharides, and
non-digestible carbohydrates are represented by
cellulose, pentosans, lignin
● proteins are of class II and III, being poorer in lysine
and tryptophan than animal ones
● lipids are represented by polyunsaturated fatty acids
with an antiatherogenic effect
 Dried vegetables - nutritional value
● important source of vegetable proteins, class II (methionine – the limiting
amino acid); soy contains complete proteins (class I)
● digestible carbohydrates represented mainly by starch, in smaller quantities
oligosaccharides (raffinose produces flatulence), and indigestible
carbohydrates are represented by cellulose, pentosans, lignin
● vitamins from the B-PP complex, folic acid; C vitamin
● mineral elements: phosphorus, magnesium, potassium, calcium,
manganese, zinc and iron
● lipids - rich in polyunsaturated fatty acids with an anti atherogenic effect
100 gram portion of cooked chickpeas contains 18% of the daily protein
requirement, 30% of the daily dietary fiber requirement, 43% - for folic acid and
52% - for manganese.*
* "Nutrition facts for Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt, 100
g, USDA Nutrient Database, version SR-21". Conde Nast. 2014.
 Cereals and dried vegetables - general

The most prominent representative of this category is WHEAT.

Wheat is turned into flour through the milling process.

EXTRACTION DEGREE represents the term used to indicate the

proportion in which the wheat grain is kept in the flour.

The degree of extraction for whole wheat flour is 100%.

 Cereals and dried vegetables -
general

The outer layers contain the largest amount of fibers, as well as a

pigment - responsible for the color of flour with a high degree of
extraction.

Removing this pigment =˃ WHITE FLOUR.

The lower the degree of extraction, the whiter the resulting flour and
with a lower content of nutrients: thiamine, nicotinic acid, iron and
dietary fiber.
 Cereals and dried vegetables - general

Flours with a high degree of extraction - whole meal flours

✔they contain a greater amount of PHYTIC ACID compared to white
flour,
✔ phytic acid combines with minerals (iron, zinc, calcium)
=˃ insoluble salts =˃ changes their availability
✔ phytic acid affects the absorption of iron, zinc and calcium and
can promote mineral deficiencies
✔they contain most of the dietary fiber
✔richer sources of vitamins
 Cereals and dried vegetables -
general

Along with fibers,

FOLIC ACID is one of the components of whole grains
(some are fortified – like breakfast cereals),
having a special importance
•both during the prenatal period (the incidence of genetic defects
decreases),
•as well as in adults (the risk of coronary heart disease, stroke and some
forms of cancer decreases).
 Cereals and dried legumes – recommended daily
ration

The daily diet should contain 6 - 11 portions of foods from this group
preferably of the unrefined type (black flour, brown rice, etc.)
They will provide a considerable amount of dietary fiber, which is
one of the principles of a rational diet.

Recommended daily ration:

Child < 6 years: 20-30% of the caloric food ration
Big child: 30-40% of the caloric food ration
Adult: 50% of the caloric food ration
The advantages of consuming cereals and dried legumes
1. the most important source of energy and carbohydrates covering 30-50% of the
caloric requirement and 80% of the daily ration of carbohydrates
2. starch is more nutritious than sugar
3. carbohydrates are the substrate for the development of intestinal flora
4. non-digestible carbohydrates such as cellulose, pentosans and lignin, which are
more abundant in black bread, stimulate intestinal peristalsis and remove part of
the cholesterol from the intestines and decrease the absorption coefficient of
caloric substances, being indicated in hypocaloric diets for the obese
5. white bread is indicated for children and pregnant women due to the elimination
of excess phytates
6. white bread is indicated for those with conditions in which there is an intolerance
to fibrous material such as gastritis, gastric and duodenal ulcers, enterocolitis and
ulcerative colitis
The disadvantages of consuming cereals and dry vegetables

1. due to the subunit Ca/P ratio, the lack of vitamin D3

(cholecalciferol) and the presence of phytic acid, cereal
derivatives decalcifying and can cause rickets
2. unilateral consumption of polenta leads to pellagra (medical
dystrophy)
3. unilateral consumption of husked rice leads to beriberi
(vitamin B1 or thiamine deficiency)
4. excessive consumption of flour leads to obesity, dyslipidemia
and thiamino-carbohydrate imbalance
Contamination of cereals and dried vegetables

1. pathogenic and conditionally pathogenic germs for humans:

- Staphylococci, Salmonella, E.coli, Clostridium perfringens, Proteus mirabilis,

Proteus vulgaris, Bacillus cereus, etc.

- during the baking of the bread when the temperature inside the dough does
not exceed 100°C, temp. insufficient to destroy some microorganisms
(Bacillus subtilis, B. megatherium, B.
mesentericus) hydrolyzes the starch and proteins the "smelling disease" of
bread (the core becomes sticky, repulsive smell)
Contamination of cereals and dried vegetables
2. harmful chemicals
- pesticides that include fungicides, herbicides and insecticides such as DDT,
parathion (Paris green) and chlorocyclohexane
- ergotism (St. Anthony's disease) produced by Claviceps purpurea (rye horn)
contains ergotamine and ergotoxin which produce abdominal colic, vomiting and
convulsions in the acute phase and dry gangrene of the limbs in the chronic phase
- toxic molds from the genera Fusarium, Aspergillus, Penicillium, Cladosporium,
Trichonocive produce mycotoxins (aflatoxins), fusariogenin, penicillin, cladosporin,
trichothecin with emetic, hepatotoxic, teratogenic and carcinogenic effects
- the weed contains saponin with a hemolyzing action and the toxic alkaloid
agrostemina which cause nausea/vomiting, headaches and altered organoleptic
qualities
- Wild rape contains heat-resistant toxic substances that cause neurological disorders
QUALITY CONTROL
ORGANOLEPTIC EXAMINATION
OF CEREALS

• APPEARANCE and COLOR: Uniform coloring of the grains; the

presence of opaque spots indicates the parasitism of the grain;
grains of different sizes indicate either sprouting or a mixture of
different varieties.
• SMELL: characteristically fresh; any change (bland, sour, moldy,
etc.) indicates an alteration or bad storage of the grains.
• TASTE: when chewing healthy cereal grains, the taste is sweet.
• CONSISTENCY: hard, characteristic.
ORGANOLEPTIC EXAMINATION
OF WHEAT FLOUR
• COLOR: white with a yellowish tint - white flour; yellowish-white with a
faint gray tint, traces of bran - semi-white flour; light gray with bran
content - black flour.
• SMELL: pleasant, specific to healthy flour, without the smell of mold,
burning or other foreign smell.
• TASTE: pleasant, normal, slightly sweet (a bland or bitter taste
indicates either old or sprouted wheat flour, or rancidity of lipids);
without crackling when chewing (due to material impurities – soil,
sand, etc.).
• INFESTATION: the presence of insects or mites is not allowed at any
stage of development.
QUALITY CONTROL - PHYSICAL
EXAMINATION

• Determination of impurities in cereals and vegetables - for cereals a

maximum of 3% is allowed of which: weeds max 0.5%, sprouted
grains max 1%, wild rape max 0.04%

• Microscopic examination of the flour - identification of the origin of

the flour according to the type of starch contained
QUALITY CONTROL - CHEMICAL EXAMINATIONS

• Determination of flour moisture

• Determination of ash
• Determination of wet gluten
• Determination of flour acidity
• Determination of bread acidity
• Determination of aflatoxins, pesticide residues
 Determination of flour acidity
5 grams of flour + 100 ml of distilled H2O + phenolphthalein - titrate
with NaOH until a persistent pink color appears
Normal acidity values:
▪ White flour: below 2 degrees
▪ Intermediate flour: below 3 degrees
▪ Black flour: below 4 degrees

Depending on the degree of extraction, flour with an acidity above

these values is altered!!!
 Laboratory examination of bread

•Bread is obtained after the baking process, of flour, warm water,

yeast and salt.

The dough resulting from kneading is left to rise.

 Laboratory examination of bread

•The main biochemical process during fermentation is

ALCOHOLIC FERMENTATION OF PRE-EXISTING CARBOHYDRATES IN
FLOUR
✔ directly fermentable (glucose and fructose) or
✔ resulted from the hydrolysis of disaccharides and a small part of starch
under the influence of amylases, maltase and invertase.
✔ alcoholic fermentation results in the formation of CO2 and ethyl alcohol

Gas retention is conditioned by the

QUALITY AND QUANTITY OF THE GLUTEN, being responsible for the
POROSITY OF THE BREAD.
 Laboratory examination of bread

Only WHEAT GLUTEN and RYE GLUTEN have these physical-mechanical

properties!!!
=˃ BREAD WITH ADEQUATE POROSITY!!!
CAN ONLY BE OBTAINED FROM THESE FLOURS

•Secondary to alcoholic fermentation, other ENZYMATIC PROCESSES

take place resulting in alcohols, acids (lactic and others), esters,
aldehydes, etc., in small quantities = responsible for the AROMA AND
TASTE OF BREAD.
 The organoleptic examination of wheat bread
Depending on the flour from which it is made, the bread can be black, semi-white or
white.
• appearance: well grown, not flattened;
• shell: without wrinkles or cracks wider than 1 cm and longer than 6 cm; brown, nut
brown to reddish brown, uniform (black bread); brown, golden to light brown, uniform
(semi-white bread); brown, golden yellow, uniform (white bread);
• core: well grown, with fine and uniform pores; elastic - when lightly pressed with the
finger, it immediately returns to its initial state;
• signs of microbial alteration: lack - by breaking not to form mucilaginous, silver threads;
• smell: pleasant, characteristic, without any foreign smell (moldy, rancid, musty);
• taste: pleasant, characteristic, suitable for salting; no sour or bitter taste, no crackling
due to mineral impurities (sand, earth);
• foreign bodies (including pieces of old bread): missing.
 The organoleptic examination of wheat bread
DETERMINATION OF POROSITY
Principle:
the total volume of voids is determined from a known volume of the core, knowing its
density and mass. With a wooden cylinder (perforator), a cylindrical portion of bread
with a length of 6 cm is extracted from the core. The porosity is weighed and expressed
according to the values established in the regulations.

The density of the compact core is:

▪ 1.21 g/cm³ for bread made from black wheat flour,
▪ 1.26 g/cm³ for bread made from semi-white wheat flour
▪ 1.31 g/cm³ for white flour bread and bakery specialties.

The porosity of the bread is determined by the quality of the proteins (gluten)!!!
 Laboratory examination of bread
DETERMINATION OF ACIDITY OF BREAD
the inadequate quality of the flour or improper storage of bread =˃ INCREASE IN ITS
ACIDITY =˃ inappropriate by hygienic and sanitary point of view

Principle:
the aqueous extract of the sample to be analyzed is titrated with a solution of
sodium hydroxide (NaOH) 0.1 N in the presence of phenolphthalein as an indicator.
Norms:
white bread: maximum 3.5 degrees
semi-white bread: maximum 4.5 degrees
black bread: maximum 6.5 degrees
DRIED vegetebles
BEANS
 DRIED VEGETABLES
BEANS

According to color, beans are classified into 3 types:

• white, with at least 97% white grains/beans;
• colored, with at least 97% colored grains/beans (including
variegated ones);
• mixture, with white and colored grains/beans (including variegated
ones) in different proportions than the other two types.

By uniformity and purity,

• white and colored beans are classified into two qualities (I and II),
• beans mix in one quality.
ANALYSIS
REPORTS
1. White flour (extraction degree 30%)

Ex. organoleptic
•white color with a yellowish tint,
•no foreign bodies,
•characteristic pleasant smell, without the smell of mold, burning or other foreign
smell;
•normal taste, slightly sweet.

Ex. Physicochemical
•acidity: 2.0 degrees
•gluten: 20.8 g%.

Conclusions:...................
2. Black bread

Ex. organoleptic
•bread with flattened appearance, cracked crust, dark brown color, detached in some regions;
•moist, slightly sticky core with inhomogeneous compact areas;
•decreased elasticity;
•slightly acidic smell;
•normal flavor, free of foreign or musty odors;
•no filaments are formed when broken;
•suitable for salt;
•foreign bodies absent.

Ex. Physicochemical
•acidity: 7.5 grd
•porosity: 50.8%

Conclusions: ..................................
Thank you!